Quick Chinese Stir-Fried Noodles

Bring a large container of water to a rolling boil, ensuring it reaches its highest temperature. Cook ramen noodles, keeping the seasoning packets separate, in boiling water until they become soft and pliable, approximately 3 minutes. Drain the noodles and set them aside for later use.

In a small cooking vessel, heat 1 tablespoon of vegetable oil over high heat. Cook and stir beaten eggs in the hot oil until they are scrambled, firm, and cooked through. Remove the egg mixture from the heat source and set it aside.

In a separate cooking vessel, heat 1 teaspoon of vegetable oil over medium heat. Cook and stir green onions in the hot oil until they become soft, tender, and fragrant, approximately 2 to 3 minutes. Transfer the green onions to a plate and set them aside.

In the same cooking vessel, heat the remaining 1 teaspoon of vegetable oil over medium heat. Cook and stir carrots, peas, and bell pepper separately in the hot oil until they become soft, approximately 2 to minutes. Remove each vegetable from the heat source and transfer it to a plate with the green onions.

In the same cooking vessel, combine 2 tablespoons of sesame oil with the remaining 1 tablespoon of vegetable oil over medium heat. Cook and stir cooked noodles in the hot sesame-vegetable oil, tossing frequently, until they become golden brown and crispy, approximately 3 to 5 minutes. Season with the desired amounts of sesame oil, soy sauce, and reserved ramen seasoning packets; toss to coat. Stir in cooked vegetables, tossing frequently, until they are heated through and combined with the noodles, approximately 5 more minutes.